Chocolate Peanut Butter Muffins

Filled with rich cocoa and peanut butter flavors, this Chocolate Peanut Butter Muffin recipe is a perfectly happy and nutritious way to start the day. And since they store so well in the fridge—and almost taste better as they sit—they are a great make-ahead toddler breakfast option.

Chocolate Peanut Butter Muffins

The first time I made this version of a Peanut Butter Muffin, we were in the midst of nighttime potty training and I basically didn’t have a decent night of sleep for 3 months. It was rough on the kiddo, too, and we were often grumpy and dragging in the mornings. These muffins saved us more than once, as I found that making a special breakfast really helped to improve my mood.

With decadent chocolate flavor and balanced nutrition they are so good warm out of the oven or served from the fridge later in the week. (They’re also great for Valentine’s Day breakfast.)

I like to use rolled oats as the base for many of my muffins since they add nutrition and are an inexpensive gluten-free flour option for those families who need it. They work really well in this chocolate muffin recipe. I grind rolled oats in my blender to make a super easy flour. You can also buy oat flour at the store if you prefer.

This recipe also has almond meal for additional fiber and moisture and helps the muffins avoid drying out. Mostly though, they just have the yummiest flavor, especially when served cold from the fridge.

Your toddler won’t eat? Help is here!

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